Take a small, disposable barbecue on your picnic or grill these Japanese-inspired fans at home.

Serves 4-8
18 short satay sticks or wooden skewers
6 smallish red mullet (about 1·25-1·5 kg in total), filleted
Chilli oil, to taste
4 fresh limes
Sea salt and freshly cracked black pepper

To prevent sticking, soak the sticks/skewers in water for two hours. For each fan, push three fillets on to three splayed-out sticks, spacing evenly. Place on a large sheet of aluminium foil, then drizzle with chilli oil. Close the foil, and wrap in wetted newspaper or kitchen paper to keep cool. Get your barbecue glowing steadily. Halve two of the limes and grill for 2 minutes. Unwrap the fans and cook two to three at a time for 1-2 minutes each side. Season with salt, pepper and lime juice. Serve with the grilled lime, in wedges.

SEPTEMBER 2005
RECIPE CLARE FERGUSON
PHOTOGRAPH TARA FISHER